Kicking Monday off with my White Pesto Spinach Lasagna. Simply the BEST. Layers of creamy cheese bechamel sauce with basil pesto, spinach, and caramelized mushrooms. This dinner is always a favorite with our Christmas crew. It’s a great meal for entertaining, just make it ahead of time, and bake it off before guests arrive. Perfect for December!

In almost every interview, I’m asked what my go-to menu for entertaining is. I always say the very same thing, lasagna. And not just one lasagna, but two. One more classic lasagna with Bolognese sauce. And then a white lasagna that’s always extra cheesy.

I figured it was probably time I share BOTH of my go-to lasagna recipes for holiday entertaining. I might be in NYC today, but I’m already planning for our family Christmas in t-minus 2 weeks. Can you believe Christmas Eve is exactly two weeks from today? I really wish we had an extra week or two. So very behind on my Christmas shopping. I have a feeling this going to be the year of last-minute gift shopping…and it might be slightly stressful.

Anyway, back to this white lasagna.

I’ve made many variations of this (have you tried my butternut squash version?), but this is the fall back recipe I always rely on. It simply cannot be beat, and every time I make it, I love it that much more. It’s just so good.

First, the mushrooms. Now if you don’t like mushrooms, you don’t have to add these. But right now I’m on huge mushrooms kick, and absolutely loving them. I caramelized them in a little butter to make them extra delicious.

Next, the cream sauce, or bechamel as it is so fancifully called. This is creamy, loaded with cheese, and honestly the best thing to ever be tossed with pasta. I used a mix of melty Raclette and nutty parmesan cheese, and seasoned it with a little garlic and oregano. Beyond good.

The final layer of flavor is the pesto swirled ricotta. I love using pesto to bump up the flavor of my dishes. It’s perfect for adding a fresh basil flavor to this white lasagna.

Now we layer. To make things easier and quicker, I LOVE using no boil lasagna sheets. In my honest opinion, I think these are just as good as fresh pasta and so much easier. No boiling water, draining, or worrying about your noodles sticking together and tearing. Cool. Cool. Love that.

Layer the cheese sauce, noodles, pesto ricotta, mushrooms, and spinach. It’s three layers of all the best ingredients that bake up into a lasagna that’s mouth wateringly good.

I make this, along with my meaty lasagna, every single year for my family when they all arrive before Christmas. Us girls normally prefer the white, while the boys devour the red. I serve these lasagna with my favorite pomegranate spinach salad…shall I share? It’s simple. I’ve also been making this brussels sprout salad a lot too. Oh, and don’t forget some crusty bread.

Perfect family dinner that feeds everyone.

Also, as I mentioned, I’m in NYC today for a fun holiday party I’m hosting with Harry and David. I’ll be sharing a ton on Instagram stories, so be sure follow along.

Lastly, for those of you who are wondering, my red lasagna is coming next week. Stay tuned, it’s my brothers favorite!

If you make this lasagna, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Instructions

1.Preheat the oven to 350 degrees F. Grease a 9x13 inch pan.

2. Heat the olive oil In a large skillet over medium heat. When the oil shimmers, add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Remove the mushrooms from the skillet to a plate.

3. Reduce the heat to medium. Add the butter, garlic and oregano, salt, and pepper and cook 30 seconds or until fragrant. Whisk in the flour and cook for about 1 minute. Add the milk and broth. Bring to a boil and stir for 1 minute. Remove from heat and stir in the Raclette cheese and 1/2 cup of parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth. Set the cheese sauce aside.

4. In a medium bowl combine the ricotta, spinach, and pesto.

5. Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the ricotta cheese mixture, another 1/4 of the cheese sauce, and half of the mushrooms. Place another 3-4 lasagna noodles on top and then top with the remaining ricotta cheese mixture, another 1/4 of the cheese sauce, and the remaining mushrooms. Add the remaining lasagna noodles and pour the remaining cheese sauce over top. Top with a 1/2 cup of parmesan cheese. Bake uncovered for 45 minutes or until the top has bubbled up and browned a bit. Let stand 10 minutes before serving.

Good Morning, from snowy East side of Oregon. Lasagna looks divine. Because of his medical food restrictions.. I will have to sub sadly the spinach, he is restricted of any greens with Vit K. so thinking of peeled thin strips of zucchini and or maybe thin strips of butternut squash. I on the other hand cannot have tomatoes anymore so the basic recipe here looks so perfect. Any thoughts to what I could use instead of the spinach.. ? The small amount of pesto I may have to cut some, or search for another variety. . My next journey to the city i will get all I need to make this..Any thoughts of freezing leftovers, for later? Another thought, i may cut recipe in two halves and make one for him w/out spinach and one for me with spinach, two 9″ square pans. thank you..so much. I have printed out so many recipes from the upcoming Holidays, cookies cakes etc.. so excited to get baking.

Hey Leslie! I would use thin strips of butter nut squash and I love the idea of cutting into 2 dish. That is perfect for freezing. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan 🎄

OMG, 5 cups of cheese in one lasagna, I think I’ve died and gone to heaven! This sounds like a fabulous combo that I’m going to have to give a try this holiday season. Wishing you safe journeys to and fro the Big Apple. Take a big bite out of it for me, as I’m under a foot of snow in Western North Carolina!

Hi Maryellen, I’ve successfully substituted both Gruyere and Emmenthaler cheeses for raclette in various recipes in the past. Since raclette is a semi-hard cow’s milk cheese, if neither of these substitutes are available, just ask at your store what type they do have that meets that description. Wishing you good luck and good eating!!

Nope, fresh spinach will be great! Just cook it down before adding to the lasagna to draw out the excess moisture. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan 🎄

HI! fresh spinach will be great! Just cook it down before adding to the lasagna to draw out the excess moisture. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan 🎄

Lasagna Pasta Shortcut: No boil lasagna noodles work, but they often end up a bit of an odd texture and absorb too much liquid in the recipe. Instead, I use regular lasagna noodles and STILL don’t boil them. All you have to do is place them into a container and pour hot water over them. Let them soak for 30 minutes and they’ll be tender enough to use in the recipe. Don’t worry, they will finish cooking in the oven.

My brother has been asking for lasagne lately as it’s his favorite food so I will be over here patiently (or rather, impatiently) waiting for the red lasagne! I would love to try this recipe for myself! Looks amazing!

I will definitely try this one. My family is huge fans of your squash lasagnas( with kale and with sun-dried tomatos, seriously so good). Thanks for sharing another great recipe! And yes to no-boil lasagna noodles, I dont ever use the other ones.

Hey Becca! The potatoes sound like an amazing addition!! Just be sure to thinly slice them so that they do not over power the lasagna. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan 🎄

Made this last night. Delicious! I used a slightly smaller pan and scaled the ingredients. I might use more mushrooms next time. Or for a carbless option it would be interesting to try with zucchini strips. We loved it and will make it again!

This freezes well both before baking and after! Either way just thaw overnight in the fridge and either bake as directed or warm in the oven to reheat. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan 🎄

Hi there! This lasagna looks divine! I’m planning on making it for our annual roommate Christmas party. What would you recommend as far as preparing the noodles? Do you recommend no boil noodles, or boiling them to al dente? Thank you!

Decided to cook this on a whim and could not be happier with the results! I beefed up the recipe with ~16oz. mushrooms and a whole red onion, thinly sliced, and it still ended up being a good ratio of veggies to ricotta mixture. Loved the caramelized bits of cheese and noodles!

Do you have any specific recommendations when it comes to which mushrooms to use? I played a bit of a guessing game at the market and ended up with a medley of white, Alba Clamshell, Trumpet Royale, Brown Clamshell, Forest Nameko, Velvet Pioppini, and Maitake Frondosa (shout-out Whole Foods’ Mycopia Chef’s Sampler). They were great, but so small and a hassle to clean individually…

Keep up the great work, Tieghan! I make your crockpot pozole verde often and judging by my boyfriend’s reaction, it seems this will also be going into the rotation 🙂

I made this last night to bake tonight & it looks amazing. Question though – when I got to step 3 the instructions say “reduce heat to medium”, I was already at medium. Should I have cooked the mushrooms on medium-high? Thanks!

HI! Medium heat is just fine for cooking the mushrooms. Please let me know if you have any other questions. I hope you loved this recipe and had a great Christmas! Thanks so much and happy Holidays!! xTieghan 🎄

This was delicious. I customized it a bit. I added an egg to the ricotta mixture and included chunks of sautéed butternut squash with the mushrooms I initially made this for our vegetarian guests, but is was devoured by all! Thanks for the inspiration.

You need 2 tablespoons oil. Did you cover the top noodles with cheese? If the noodles are not covered with cheese they will dry out. Please let me know if you have any other questions. So glad you love this recipe. Thanks so much and happy Holidays!! xTieghan 🎄

This looks so good! I plan to make this and your Bolognese lasagna for a family gathering tomorrow – but I noticed they cook let different temps (350 for this and 375 for the other). Do you have a recommendation for altering one or the other so I can cook them together at the same time? I don’t have a double oven unfortunately. Thank you so much!!

Hey Donna! I recommend cooking both lasagnas a 350! That will be just fine! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan 🎄

HI! I like to freeze before baking and then thaw overnight in in the fridge and bake as directed. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

Meet Tieghan Gerard.

I’m Tieghan, the recipes you’ll find here are inspired by the people and places I love most. I try to live simply, eat seasonally, and cook with whole foods. My hope is to inspire a love for amazing food, as well as the courage to try something new!